Grilled Halibut Salad with Beet-Carrot Slaw
1 lemon, sliced
1 1/4 pounds halibut or swordfish, skinned
3/4 teaspoon salt, divided
6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
5 tablespoons extra-virgin olive oil
1/4 cup lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon freshly ground pepper
2 heads butterhead lettuce, torn
1 large beet, preferably golden or Chioggia, shredded
1 large carrot, shredded
1Preheat grill to medium.
2 Measure a piece of foil large enough to hold the fish and coat it with cooking spray. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with 1/4 teaspoon salt and top with tarragon sprigs.
3 Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.
4 Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.
5 Toss lettuce with about 1/4 cup of the dressing in a large bowl; divide among 4 plates. Add beet and carrot to the bowl; toss with 2 tablespoons of the dressing. Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.